his unusual combination of rhubarb, yogurt and clementine works really well together. This golden citrus rhubarb cake is best served with vanilla ice cream and an extra drizzle of clementine syrup.
- 225g golden caster sugar
- 225g rhubarb, cut into 3cm pieces
- 2 clementines, finely zested and juiced, plus extra zest for decoration (optional)
- 175g lightly salted butter, softened, plus extra for greasing
- 150g (5oz) self-raising four, plus extra for dusting
- 150g self-raising four, plus extra for dusting
- 2 medium eggs
- 75g ground almonds
- 2 tsp vanilla extract
- 125g natural yogurt, at room temperature
- plain yogurt or vanilla ice cream, to serve (optional)
- Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20cm springform cake tin and line the base and sides with nonstick baking paper.
- Put 75g sugar and 2 tbsp water in a wide-based pan over a medium heat. Warm gently until the sugar has dissolved, then add the rhubarb and half the clementine zest. Cover with a lid and simmer for 5-10 mins, until the rhubarb is tender, but still holds its shape. Remove the pan from the heat. Using a slotted spoon, remove the rhubarb and set aside on a plate. Add the clementine juice to the pan syrup and set-aside until ready to serve.
- Combine the butter, flour, eggs, almonds, vanilla, yogurt and remaining sugar in a mixing bowl. Using an electric whisk, beat for 2 mins, or until smooth.
- Pour the mixture into the prepared cake tin and level the surface. Arrange the reserved rhubarb pieces over the surface, pressing them in slightly. Bake for 50 mins, or until golden, risen and just from to the touch.
- Remove the cake from the oven and leave to cool in the tin for 10 mins, before turning out onto a wire rack to cool a little more. Just before serving, pour over the reserved rhubarb clementine syrup and top with a little extra clementine zest (if using).
- Serve in slices with a little plain yogurt or vanilla ice cream, if you like.